Cauliflower is one of those boring vegetables you were forced to eat, steamed, as a kid. There it sat, dauntingly on your plate, maybe a little salt and butter on it if you were lucky. At my house, it was plain, served with broccoli, also steamed. I ate it, but I never really cared for it.
Who knew there are so many ways to fancy up cauliflower!? Say goodbye to boring steamed cauliflower, and don’t eat it raw– it can be very difficult to digest (causing gas and bloating), and the cruciferous family contains goitrogens that can suppress thyroid function if eaten raw (cooking deactivates these constituents). There are tons of easy ways to dress up this versatile vegetable so you can deliciously enjoy the benefits it provides: great for supporting liver detox pathways, anti-cancer protective, rich in antioxidants.
Highly recommend cauliflower mash in place of high glycemic mashed potatoes. Or try cauliflower rice, a great option if you’re avoiding grains. Or how about gluten/egg/dairy/grain free pizza made with cauliflower?
Last night I made my own version of cracklin cauliflower, a spicy Indian dish. Very easy way to enjoy cauliflower– roasted. Delicious, too.
1 head cauliflower, sliced like this:
Put in a bowl and toss with about 1/4 cup extra virgin olive oil.
Add 1 tsp garam masala (if you have it)
1 tsp curry powder
1 tsp garlic powder
sea salt & pepper to taste.
Toss together. Roast for about 20 minutes at 425, then finish under the broiler. Yum. And the curry powder offers the wonderful antioxidant wonder spice, turmeric.
If you don’t have those spices on hand, just toss with crushed garlic, sea salt and pepper. You can’t go wrong with the wonderful flavor of roasted cauliflower.
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